Servings: servings
Cod Roe with Tomato Salad
Fish, rye bread, and salad are a perfect match for a lunch, appetizer, or main course. During the grilling season, it's easy to incorporate classic Danish lunch dishes into your grill menu.
Ingredients
- 480 gram Cod Roe Fresh
- 1 pcs. Red Onion
- 4 slices Bacon Thick slices
- 4 slices Rye Bread Cut into sticks
- 200 gram Plain yogurt
- 10 gram Mustard
- 8 gram Capers
- Salt
- Pepper
- 6-10 pcs. Tomato Mixed types of tomatoes
- Dill Fresh
- 2 pcs. Pickles Sliced
- 1 pcs. Head Of Lettuce
Instructions
- Boil the cod roe for about 5-7 minutes, and let it cool.
- Split it, and grill it on both sides for a total of 3 minutes.
- You can also use canned cod roe.
- Grill halved red onions, bacon, and rye bread on both sides.
- Mix skyr, mustard, and capers together for a dressing.
- And season with salt and pepper.
- Cut the tomatoes in half, garnish with fresh dill, and season with salt and pepper.
- Serve with cod roe and pickles.